The KC Pepper Bar & Grille has served American fare to the Honesdale community since 2014.
Converted from a ski lodge, the eatery at 182 Ski Run Road whips together dishes such as Mac and Cheese, burgers, steaks and more. The venue also has a large outdoor space that can accommodate up to 150 people, has outdoor gas fire pits and hosts live entertainment on Sunday afternoons from 2 to 5.
Chef’s Table recently chatted with owner Katie Rossini about popular items on the menu and the restaurant’s cozy, lodge-like atmosphere.
JASON FARMER / STAFF PHOTOGRAPHER
Q: What is the history of the restaurant?
A: We bought the property in 2013 and opened in 2014 after some remodeling. The property is an old ski hill, and the restaurant is the original ski lodge. When we purchased it in 2013, the restaurant had been closed for several years. (Also) on the property, (there) is a small resort with cabins, campsites, swimming pond, tennis, basketball and pickleball courts, hiking trails and a dog park.
Q: What kind of food do you serve, and what is available for people with special diets?
A: We serve standard American fare — burgers, sandwiches, flatbreads, steaks, seafood. (We are) best known for our house-made Mac and Cheese, Tuna Nachos, French Onion Soup and burgers. Most items are house-made, including salad dressings and hand-pressed burgers.
Q: What are your most-ordered menu items, and why?
A: Mac and Cheese — house-made, (it comes in) several varieties, including Classic, Crab and Sundries Mac, Buffalo Mac and Cheesesteak Mac; burgers — hand-pressed and charbroiled; Tuna Nachos; Alfredo with Scallops; Delmonico Steaks and house-made Coconut Shrimp.
Q: How did your menu come to be?
A: Lots of the items were a weekly feature that was so popular that we put it on the menu. Other items were customer suggestions, and they fit well.
Q: How would you describe the restaurant’s atmosphere?
A: Comfortable lodge atmosphere. Perfect for family dinner or a nice date night. Summer is perfect for outdoor dining and relaxing with family on the property.
Q: What type of seating do you offer?
A: Indoor, outdoor, booths and high tops — all of the above and a huge outdoor area with gas fire pits in addition to inside dining and a bar.
Q: What kinds of promotions do you offer?
A: (There is) Slider Night, tacos, wings, Burger and Brew, and Prime Rib on the weekends. This summer, we have live music outside on Sunday afternoons from 2 to 5.
Q: Do you offer catering, event space, etc.?
A: We do. (There’s) a large outdoor area perfect for events of up to 150 people along with indoor space for smaller events.
Q: Are you offering delivery, takeout or curbside pickup?
A: Takeout and in-house dining.
Q: Where do you see the restaurant headed in the future?
A: More events and using our outdoor space. (We) just had a bluegrass music festival and can’t wait to have more events for the community.
Laura Rysz is the features copy editor and calendar editor at The Times-Tribune and runs the Talk of the Times column, which focuses on local fundraisers and other events. She also writes Chef’s Table that profiles restaurants around the region. Additionally, Laura curates events online on AccessNEPA.com. Laura is involved in the special Mother’s Day edition and curates occasional features Marry Memories and Times Travelers. She is a graduate of Haddonfield Memorial High School, New Jersey, and earned an English professional writing degree with a minor in mass communications from King’s College, Wilkes-Barre. She also earned a certificate in Social Media Marketing from Rutgers Business School. Contact: lrysz@timesshamrock.com; 570-348-9100 x5228.
